Soybean Pulp Kimchi Stew recipe - ingredients, nutrition and when to eat it
Soybean Pulp Kimchi Stew is made by simmering soybean pulp, well-fermented kimchi, and pork until thick.
Soybean Pulp Kimchi Stew is made by simmering soybean pulp, well-fermented kimchi, and pork until thick. The tangy kimchi flavor blends with a rich, nutty savoriness, making it a hearty dish to enjoy with rice.
Soups & stews · 30 minutes to cook
Nutrition (per 574.5g serving): 374.8 kcal · protein 18.6g · carbohydrate 14.9g · fat 26.7g · sodium 798.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soybean pulp can easily stick to the bottom of the pot, so lower the heat and stir often after adding it.
Tips: The flavor varies depending on how fermented the kimchi is. If it tastes very sour, add a little more water while simmering.
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Ingredients (1 serving)
- Soy pulp — 150 g
- Aged kimchi — 100 g
- Pork belly — 50 g
- Green onion — 15 g
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Water — 250 ml